Arm Roast (Bone In)

Arm Roasts are cut from the shoulder area of the animal within the chuck primal, a section known for rich beef flavor and beautiful marbling. This cut contains connective tissue that breaks down during slow cooking, creating incredibly tender and juicy meat.

Because of its deep beef flavor and natural marbling, arm roast is a favorite for traditional pot roast, slow cooker meals, and braised beef dishes.

Our beef comes from responsibly raised cattle on small American farms, not large industrial feedlots. The result is beef with cleaner flavor, better texture, and superior quality.

When cooked slowly, this roast develops incredible tenderness and a rich beef broth that makes it perfect for hearty meals.

Best Cooking Methods

Arm roast is best cooked low and slow using braising, slow roasting, or slow cooker methods. Cooking at low temperatures allows the connective tissue to break down, producing tender meat and rich flavor.

Popular methods include Dutch oven pot roast, slow cooker roast, or oven braised beef.